Description
Treat yourself to this elegant Seafood Pasta with Shrimp and Scallops—a vibrant and savory linguine dish featuring juicy cherry tomatoes, garlic, herbs, and a splash of white wine. A gourmet meal perfect for date night or special occasions!
Ingredients
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1 pound dried linguine pasta
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1 large shallot, minced
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4 cloves garlic, minced
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2 pints cherry tomatoes (about 1 1/2 pounds), halved
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1/2 bunch fresh parsley, chopped
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8 ounces large scallops (8 to 9 pieces)
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1 3/4 teaspoons kosher salt, divided, plus more to taste
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Freshly ground black pepper, to taste
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3 tablespoons olive oil, divided
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1 pinch red pepper flakes
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1/2 cup dry white wine
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8 ounces large shrimp, peeled and deveined
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2 tablespoons unsalted butter
Instructions
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Cook the pasta: Boil linguine in salted water until al dente. Reserve 1 cup of pasta water, then drain.
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Sear the scallops: Pat scallops dry and season with salt and pepper. In a hot skillet with 1 tbsp olive oil, sear scallops for 1–2 minutes per side until golden and just cooked. Set aside.
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Sauté aromatics: In the same pan, heat 2 tbsp olive oil. Add shallots, garlic, and red pepper flakes. Cook for 1–2 minutes.
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Add tomatoes and deglaze: Stir in cherry tomatoes and ¾ tsp salt. Cook until tomatoes burst. Pour in white wine and simmer 3–4 minutes to reduce slightly.
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Cook shrimp: Add shrimp to the sauce and cook until just pink. Stir in butter to finish the sauce.
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Combine: Toss in cooked pasta, adding reserved pasta water as needed for sauce consistency. Fold in chopped parsley.
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Serve: Plate pasta with scallops on top. Garnish with more parsley and cracked pepper.
Notes
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Use fresh seafood for the best texture and flavor.
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For extra richness, stir in a splash of cream at the end.
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Great with crusty bread and a chilled glass of white wine.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing, Boiling
- Cuisine: Italian-Inspired